We’ve always enjoy everything we’ve tried from The Biltmore.

Butternut Squash Bisque

Serves 4

Ingredients:• 3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 6 oz sherry cooking wine
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream (When I make this, I use coconut milk instead of whipping cream)
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• 1 Tbsp Kosher saltMethod:In a heavy–bottom sauce pot, sauté onions, celery, garlic and shallots until translucent. Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Deglaze with sherry and reduce wine by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.Winemaker’s Suggested Pairing:Biltmore® Riesling